Berries 'N Stars
Ingredients.
1 package (17.25 ounces) frozen puff pastry sheets, thawed
2 lemons
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
... 1 container (8 ounces) frozen whipped topping, thawed
1 quart strawberries, hulled and sliced (about 3 cups slices)
1/2 pint blueberries (about 1 cup)
Powdered sugar
Directions.
1. Preheat oven to 400°F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13 x 10-inch rectangle using lightly floured Baker's Roller®. Move pastry into one corner of the stone, leaving open space along two sides. Unfold second sheet of pastry onto smooth side of Large Grooved Cutting Board; roll to a 13 X 10-inch rectangle. Cut four 1-inch-thick strips lengthwise from second sheet using Pizza Cutter; reserve remaining dough for decoration. Brush outer edges of pastry on baking stone with water using Chef's Silicone Basting Brush. Arrange and press strips around edge of pastry, forming an even border. Trim off any excess dough. Prick entire bottom of pastry with pastry tool.
2. Cut 16 stars from remaining dough sheet using Creative Cutters (discard remaining dough). Arrange stars in space along edges of baking stone. Bake 15-18 minutes or until golden brown. (Center of crust may puff up slightly, but will flatten out as it cools.) Cool completely. Remove pastry stars from baking stone; set aside.
3. Meanwhile, zest lemons with Microplane® Adjustable Grater to measure 1 tablespoon zest. Juice lemons using Juicer to measure 1/4 cup juice. In Classic Batter Bowl, whisk together condensed milk, lemon zest and juice using Stainless Whisk. Gently fold in whipped topping using Classic Scraper. Attach desired tip to Easy Accent® Decorator; completely fill with filling mixture (1 1/3 cups) and set aside for garnish.
4. Fill cooled pastry shell within border with remaining filling. Hull strawberries using Core & More; slice using Egg Slicer Plus®. Arrange strawberries and blueberries over filling. Garnish with rosettes of reserved filling and top with pastry stars. Refrigerate until ready to serve. Lightly sprinkle pastry with powdered sugar using Flour/Sugar Shaker. Slice using Chef's Knife.
Yield:
,
16 servings of
Nutrients per serving:
Calories 290, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 40 g, Protein 5 g, Sodium 135 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 starch, 1/2 fruit, 2 fat (2 1/2 carb)
Cook's Tips:
Thaw puff pastry sheets at room temperature about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.
Lemons kept at room temperature will yield more juice than those that are refrigerated. To get more juice out of a lemon, roll the lemon between the palm of your hand and the Cutting Board.
Sweetened condensed milk is a mixture of whole milk and sugar that is heated until the water evaporates. The resulting mixture is sticky and sweet and is available in cans. Sweetened condensed milk is used in baked goods and desserts.
Ingredients.
1 package (17.25 ounces) frozen puff pastry sheets, thawed
2 lemons
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
... 1 container (8 ounces) frozen whipped topping, thawed
1 quart strawberries, hulled and sliced (about 3 cups slices)
1/2 pint blueberries (about 1 cup)
Powdered sugar
Directions.
1. Preheat oven to 400°F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13 x 10-inch rectangle using lightly floured Baker's Roller®. Move pastry into one corner of the stone, leaving open space along two sides. Unfold second sheet of pastry onto smooth side of Large Grooved Cutting Board; roll to a 13 X 10-inch rectangle. Cut four 1-inch-thick strips lengthwise from second sheet using Pizza Cutter; reserve remaining dough for decoration. Brush outer edges of pastry on baking stone with water using Chef's Silicone Basting Brush. Arrange and press strips around edge of pastry, forming an even border. Trim off any excess dough. Prick entire bottom of pastry with pastry tool.
2. Cut 16 stars from remaining dough sheet using Creative Cutters (discard remaining dough). Arrange stars in space along edges of baking stone. Bake 15-18 minutes or until golden brown. (Center of crust may puff up slightly, but will flatten out as it cools.) Cool completely. Remove pastry stars from baking stone; set aside.
3. Meanwhile, zest lemons with Microplane® Adjustable Grater to measure 1 tablespoon zest. Juice lemons using Juicer to measure 1/4 cup juice. In Classic Batter Bowl, whisk together condensed milk, lemon zest and juice using Stainless Whisk. Gently fold in whipped topping using Classic Scraper. Attach desired tip to Easy Accent® Decorator; completely fill with filling mixture (1 1/3 cups) and set aside for garnish.
4. Fill cooled pastry shell within border with remaining filling. Hull strawberries using Core & More; slice using Egg Slicer Plus®. Arrange strawberries and blueberries over filling. Garnish with rosettes of reserved filling and top with pastry stars. Refrigerate until ready to serve. Lightly sprinkle pastry with powdered sugar using Flour/Sugar Shaker. Slice using Chef's Knife.
Yield:
,
16 servings of
Nutrients per serving:
Calories 290, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 40 g, Protein 5 g, Sodium 135 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 starch, 1/2 fruit, 2 fat (2 1/2 carb)
Cook's Tips:
Thaw puff pastry sheets at room temperature about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.
Lemons kept at room temperature will yield more juice than those that are refrigerated. To get more juice out of a lemon, roll the lemon between the palm of your hand and the Cutting Board.
Sweetened condensed milk is a mixture of whole milk and sugar that is heated until the water evaporates. The resulting mixture is sticky and sweet and is available in cans. Sweetened condensed milk is used in baked goods and desserts.
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